5682 tex-mex chicken dip

Yield: 1 servings

Measure Ingredient
1 can Cream of mushroom soup
1 can Cream of chicken soup
2 \N Jars salsa (mild, med. or hot, your preference) Shredded cheddar cheese Monterey Jack cheese, shredded
4 \N Chicken breasts, boiled & shredded Tortilla chips Jalapeno peppers, if desired

1. Mix soup and salsa. 2. In 9 x 11 inch pan layer soup and salsa, sauce, chips, chicken, and cheeses. 3. Repeat layers. Bake at 350 degrees for 30 to 40 minutes until cheese bubbles. Serve with tortilla chips and jalapeno peppers on the side. HINT: Make sure chicken is in small pieces.

Submitted By BARRY WEINSTEIN On 03-14-95

Similar recipes